"Of soup and love, the first is best."
Spanish Proverb

Thursday, August 19, 2010

Lettuce Wraps or Lettuce Wrap Salad

I had some leftover dressing from the Asian Noodle Salad, so I tried it in this recipe and it worked beautifully. So may I suggest you double the dressing recipe when you make the noodles one week, and use it for these the following week. Two birds with one stone and so yummy. Also, I prefer to eat this salad style because I just couldn't manage to keep the filling inside the lettuce leaf anyway.
Lettuce Wraps or Lettuce Wrap Salad

Ingredients:
1 Tbl. Olive Oil
1 lb. Ground Turkey
1 Red Bell Pepper, chopped
1 Green Bell Pepper, chopped
1 cup Carrots, grated or pre-packaged matchstick
1 can Water Chestnuts, drained and chopped
3-4 stems Green Onion, chopped
1 head Romaine Lettuce, cleaned

Asian Sauce (as used for the Asian Noodle Salad)
Combine in a blender until smooth:
1/2 cup brown sugar
1/2 cup soy sauce
1/4 cup vegetable oil
3 Tbl. creamy peanut butter
3 Tbl. rice vinegar
2 Tbl. sesame oil
1 tsp. ginger, freshly grated or minced*

The How-to: In a saute pan over medium-high heat, add olive oil and once hot, add ground turkey and cook until browned well. Add peppers, carrots and water chestnuts. Cook for 3-4 minutes until softened. Add sauce and cook until everything begins to caramelize, 3-4 additional minutes. Take off of heat and garnish with green onions. Serve over chopped lettuce or inside and rolled up in a lettuce leaf like a burrito.

No comments: